Helen’s Restaurant; 2014 Spring Restaurant Week

Menu and contact information for the 2014 Spring Restaurant Week.

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Course one

Chose one

  • Carrot ginger soup — With garlic croutons, smoked paprika, tarragon oil, and chives
  • Citrus & roasted beets — Shaved fennel, goat cheese, pistachio, and white balsamic vinaigrette
  • Cucumber & green bean salad — Baby arugula, quick-pickled shallots, bell pepper, and green goddess dressing
  • Steamed mussels — With pernod broth, herbs de provence, tomatoes, matchstick potatoes, and lemon aioli
  • Housemade strozapretti — With peas, asparagus, spinach, zucchini, pesto, and parmesan

Course two

Choose one

  • Braised beef short rib — With poached garlic mashed potatoes, roasted baby carrots, broccoli rabe, and white cheddar sauce
  • Bacon-wrapped pork tenderloin — With country sausage-apple stuffing, baked black lentils, cabbage-bell pepper slaw, and Virginia barbecue glaze
  • Coq au vin blanc — With poached garlic mashed potatoes, spring vegetables, and natural jus
  • Caramelized sea scallops — With butternut squash purée, spring vegetable succotash, gremolata, tarragon oil
  • Shrimp & grits — With wild caught shrimp, smoked gouda grits, and Southern soffritto
  • Cauliflower & mushroom carbonara — Fettuccine, spicy vegetarian sausage, peas, thyme, and parmesan sauce

Course three

Choose one

  • Strawberry-Rhubarb & Banana Sorbet
  • Chocolate & Hazelnut Torte — With raspberry caramel, cocoa cream, and hazelnut praline
  • Mousse parfait — Dark chocolate mousse, peanut butter mousse, and chocolate crumble
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